Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF
Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys leek & potato soup with pancetta gf df ef sf nf. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few components. You can have vickys leek & potato soup with pancetta gf df ef sf nf using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
  1. Get 1 tbsp olive oil
  2. Prepare 200 grams pancetta, cubed
  3. Take 4 large leeks, trimmed & sliced
  4. Take 1 clove garlic, minced
  5. Make ready 2 tsp thyme leaves
  6. Prepare 1100 ml gluten-free vegetable stock
  7. Take 450 grams potatoes, peeled & sliced
  8. Make ready salt & pepper

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Steps to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
  1. In a large pan, heat the olive oil and cook the pancetta cubes until crisp
  2. Remove from the pan with a slotted spoon and set aside
  3. Add the leeks, garlic & thyme to the pan and cook on a low heat for around 15 minutes until the leeks are nice and soft
  4. Add the potatoes and stock to the pan. Bring to the boil then simmer for 15 minutes or until the potatoes are soft
  5. Let the soup cool a bit then puree the whole lot in a blender. Return to the pan and add in the pancetta, reserving some for garnish
  6. Season to taste with salt & pepper, heat through before serving and top with the reserved pancetta

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